CUL 125 Culinary Foundations II

(Contact Hours: 6) This course covers the study of the preparation, storage, and cooking techniques for beef, pork, lamb, poultry, seafood, and game. It includes moist, dry, and combination heat preparation methods as related to both classical and modern methods of preparation of dishes. PREREQUISITE: Successful completion of CUL 100 and CUL 106 is REQUIRED. CUL 120 is recommended.